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Breakfast Couscous

"Light, fast, easy to make, and in fact a complex carb, whole-wheat couscous is one of my favorite pre-run breakfasts," Mark Bittman says. "Make extra and you can eat it again at dinner—it reheats perfectly."

Put the couscous in a medium pot with a tight-fitting lid and add 1½ cups of water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20. Add the fruit, nuts, and honey or maple syrup. Fluff with a fork. Serves four.CALORIES PER SERVING: 280CARBS: 57 GPROTEIN: 6 GFAT: 5 G